smoke flavoring spice
I am having trouble getting smoked paprika locally which I use in my spice rub. I started looking into any alternatives and came across hickory smoke flavoring in dry form which seems to be used by several commerical brands of rubs.
My question is does anyone use this in their rubs and what are the measures used in recipes? I hate to just go at it hit-or-miss. Need a starting point.
Nothing's better than Cajun barbeque